Latest update February 20th, 2025 12:39 PM
NAMILCO hosts baking seminar today
Under the theme “taking Guyana’s Bakeries to the next level” the National Milling Company Inc. (NAMILCO) in collaboration with Seaboard Corporation, USA and Engrain LLC, USA will be hosting a Baking Seminar today from 08:00hrs to 16:00hrs at Parc Rayne, Rahaman’s Park, East Bank Demerara.
The seminar is geared towards giving local bakers an opportunity to learn new techniques to further enhance their skills, in addition to learning about the latest developments in the global bread industry.
Bakers attending the seminar will also learn about creating niche products to bring variety to the consumers, and focus will be placed on Good Manufacturing Practices (GMP).
The Seminar will be opened by the Minister of Agriculture, Dr. Leslie Ramsammy who will touch on some innovative ideas.
The United States Ambassador to Guyana Mr. Brent Hardt will also be making a presentation.
The seminar will see presentations being conducted by two international baking specialists; Mr. Miguel Galdos based in Chile, South America “who provided services in nearly all countries of this continent” and Mr. Keith Clemens, “a graduate of the American Institute of Baking who is attached to Seaboard Corporation, NAMILCO’s head office, and has experience in the baking industry for over 25 years covering Africa, North America and the Caribbean.”
Together the two culinary bakers will be addressing among other things the baking process, with emphasis on the relation of good manufacturing practices and final baking results, functionality of baking ingredients and its relation with baking performance and the final product as well as mixing and fermentation with specific focus on dough development, relation between mixing and fermentation and different mixing techniques.
Moreover they will be looking at “preferment” and the types and advantages for the baker, sweet goods with focus on the types, ingredients, makeup procedure, in addition to what are the trending items in bakery, taking a look at “what’s hot around the world.”
Bakers will also get the opportunity to have one-on-one discussions with the presenters at the cocktail reception immediately after the seminar.
According to NAMILCO, all bakers, pastry and cake professionals and owners of snackettes are encouraged to attend. “This collaboration is in keeping with our commitment and our ISO 9001:2008 mandate to maintain our reputation for excellence in the services that we provide to our customers.”
Bakers can contact NAMILCO at their office on telephone numbers 233-2462/2463 or visit their website at www.namilcoflour.com for any additional information.
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